Salmon Packets with Olives and Capers

Just tried this one for the first time. It's a bit expensive, but it was pretty easy to make and Sooooo good. I really enjoyed this, it's got such a nice sharp, clean taste to it.

• 1 small fennel bulb, trimmed and thinly sliced
• 1 small tomato, diced
• 12 kalamata olives, pitted and chopped
• 2 tsp capers
• 2 tsp grated lemon zest
• 2 tsp olive oil
• 6x 4oz skinless salmon filets
• Parchment paper

Bring 2c of water to a boil in a small saucepan. Add the fennel and cook until translucent.

Meanwhile, in a small bowl, mix tomato, olives, capers, lemon zest, and oil. Once fennel is cooked and drain, add as well.

Preheat the oven to 400 degrees. Tear off 6 sheets of parchment paper. Spray each with cooking spray, and add a filet to each sheet. Top each filet with about 1/3c of the fennel mixture. Fold paper in half over the top of the fish, and crimp edges to seal. Place packets on a baking sheet, and cook until filets are opaque in the center, 12-15 min.

Yield" 6 servings, 4 points each (200 cal, 9g fat, 2g fiber)